Herbs-Fed Suckling Piglet Liver

Ingredients: 900 g Herbs-Fed Suckling Piglet Liver, clarified butter, 100 g butter, dried herbs - finely chopped (thyme, oregano, rosemary, marjoram etc.), celery salt, 2 cloves of garlic, 1 tablespoon apple balsamic vinegar, 160 g risotto rice, 3 tablespoons olive oil, dry white wine 1/16 l, 0.3 l hot bouillon, 2-3 tablespoons finely grated Parmesan cheese, 300 g grape tomatoes, 1 bunch of basil, 3 medium zucchini, olive oil, salt, pepper, oregano

Preparation: Remove the white skin from the liver and fry in clarified butter on all sides. Well season the livers with herbs and fine chopped garlic. Place the butter pieces on top and let it cook in the oven at 130 °C à point (65 °C core temperature). Nap it from time to time with the emergent gravy. Remove it from the oven, keep it covered and give rest for a few minutes. Strain the gravy, shortly bring to the boil and season with the apple balsamic vinegar. If wanted bind it with cold butter. Briefly sauté the risotto rice in olive oil, deglaze with white wine and pour the hot bouillon. The liquid can always boil down slightly until the risotto rice is slightly crunchy and the consistency creamy. Refine with olive oil and Parmesan cheese. Sharply fry the grape tomatoes in hot olive oil and immediately cool it down. Lightly salt and pepper to taste. Sprinkle with chopped basil. Cut the zucchini lengthwise into Carpaccio, shortly fry in hot olive oil, put it out of the pan, flavor it and try to make curls out of the with a small fork. Cut the liver into pleasing slices, lightly season with celery salt and arrange it on a warmed platter. Add zucchini, grape tomatoes and nap it with the gravy.

Products used: Herbs-Fed Suckling Piglet Liver